Tea Time Cookies

By Chef Eddy Van Damme

Prep Time:

Bake/Cook Time:

13m - 16m

Yield:

24 cookies

Plan for:

45 to overnight chill time

These beautiful Tea Time Cookies will make a perfect addition to a tea party, bridal shower, or baby shower. Most often, cookies with a printed surface are dry and hard. Chef Eddy avoids this dilemma by replacing part of the wheat flour with almond flour. Almond flour lends a lighter more delicate texture and contributes to the nutty and buttery flavor of these Tea Time Cookies.

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Products Used

Confectioners Powdered Sugar Poly Bag

Ingredients

1 cup unsalted butter, soft
1 1/8 cups Dixie Crystals Confectioners Powdered Sugar
1 large egg yolk
2 teaspoons vanilla extract
1 teaspoon almond extract
Zest of 1 lemon, no white bitter pith
3/4 teaspoon salt
1 cup + 1 tablespoon almond flour
2 3/4 cups all-purpose flour*
Royal Icing
Rolled Fondant to make flowers (or use store-bought candy flowers)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

In a bowl large enough to hold all ingredients mix butter and powdered sugar until well combined, but not until light and fluffy.
Add egg yolk, vanilla, almond extract, lemon zest, and salt.
Before adding almond flour, rub it between your fingers. It needs to feel fine as cornmeal. If coarser (often when bag is labeled almond meal) place in a blender. Borrow a cup of measured 2 3/4 cup all-purpose flour and add into blender. Blend for several minutes. Do not blend almond flour by itself as it will turn into almond butter.
Almond flour will now be much finer. Add to butter mixture along with remaining 1 3/4 cups all-purpose flour. Mix until combined.
Divide dough into 2 parts and place in refrigerator for 45 minutes or overnight.
When ready to roll dough, preheat oven to 355°F.
Line 2 cookie sheets with parchment paper and set aside a round cutter about 2 1/2-inches in diameter and a patterned rolling pin.
Dough is easiest to roll on lightly floured parchment paper. Roll dough 1/4-inch thick.
Firmly roll patterned rolling pin on surface of dough. Dough will expand and become thinner, which is normal.
Cut dough circles and place on cookie sheets. Cookies will not expand much so they can be placed 1/4-inch apart.
Place in oven until pale and a few areas start to show signs of turning golden, about 13-16 minutes. Time will depend on final thickness of cookies.
Once cooled prepare royal icing and decorate with royal icing, flowers, and nonpareils.